不同辅料蒸制对滇黄精化学成分含量的影响

Effect of Different Excipient Steamed Processes on Polygonatum Chemical Composition

目的研究不同辅料蒸制对滇黄精化学成分含量的影响,探讨滇黄精蒸制的辅料。方法采用紫外分光光度法测定滇黄精不同辅料蒸制(清蒸、酒蒸、黑豆蒸、熟地蒸、蜂蜜蒸、蔓荆蒸)品中还原糖、小分子总糖、多糖和总皂苷的含量,并按药典方法测定其浸出物含量,以此综合评分比较。结果 6个指标综合评分从大到小依次为:蜂蜜蒸(93.47)>熟地蒸(90.80)>酒蒸(89.86)>清蒸(89.59)>蔓荆蒸(79.67)>黑豆蒸(78.82)>生品(55.27)。结论滇黄精蒸制时应优先选用蜂蜜、熟地汁和黄酒。

Objective： To study the effect of different excipient steamed processes on Polygonatum chemical composition and to ex- plore its steamed excipients. Methods： UV spectrophotometry was used to determine the contents of sugar, small molecule total sugars, pol- ysaccharides and total saponins processed by different excipient steamed processes （steamed with clear water, wine, black beans, fox- glove, honey and vitex trifolia） and the contents of its extractions were measured according to Pharmacopeia. On this account, composite scores were compared. Results： 6 index composite scores were graded in decreasing order： honey steaming （93.47） 〉 foxglove steaming （90. 80） 〉 wine steaming （89. 86） 〉 clear water steaming （89. 59） 〉 vitex trifolia steaming （79. 67） 〉 black beans steaming （78. 82） 〉 crude product （55.27）. Conclusion： Polygonatum should be steamed preferentially with honey, foxglove juice and wine.